John Myers
Smoked Pork with Apple and Brussels Sprouts
The perfect smoked pork with apple and brussels sprouts recipe with a picture and simple step-by-step instructions.
- 1 kilogram Kassel roast salmon
- 1 kilogram Cauliflower
- 2 Apples
- 2 Onions
- 200 ml Vegetable broth
- 400 ml Rama cremefine or whipped cream
- Oil
- Salt pepper
- Marjoram, nutmeg
- Event. Starch flour for binding
- Clean and wash the Brussels sprouts. Wash, quarter and core apples and cut into wedges. Peel the onions and cut into cubes.
- Cook the Brussels sprouts in boiling salted water for about 10 minutes, drain and drain in a sieve.
- Fry the onion cubes in a little oil until light brown and deglaze with the vegetable stock. Add the Cremefine, season with salt, pepper, marjoram and nutmeg and bind with a little cornstarch to taste.
- Place the Kasseler in a baking dish. Spread the Brussels sprouts and apple wedges around the meat. Pour the onion sauce evenly over the meat and cabbage and bake in the preheated oven at 160 ° for about 50-60 minutes.
Facebook Comments